Best Mashed Potato Waffles Recipes

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LEFTOVER MASHED POTATO WAFFLES



Leftover mashed potato waffles image

Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon

Provided by Jennifer Heftler

Categories     Brunch, Lunch

Time 25m

Number Of Ingredients 11

325g leftover mashed potatoes, at room temperature (see 'goes well with', below)
118ml whole milk
100g plain flour
1⁄2 tsp bicarbonate of soda
2 spring onions, finely sliced
melted butter, for the waffle maker
smoked salmon or cooked bacon, poached or fried eggs, soured cream or crème fraîche and chives, to serve (optional)
1⁄4 tsp poppy seeds
1⁄4 tsp toasted sesame seeds
1⁄4 tsp garlic granules
1 tsp crispy onions

Steps:

  • Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
  • Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
  • Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
  • Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.

Nutrition Facts : Calories 424 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium

MASHED POTATO, CHEDDAR AND CHIVE WAFFLES



MASHED POTATO, CHEDDAR AND CHIVE WAFFLES image

Categories     Apple

Number Of Ingredients 12

4 tablespoons unsalted butter
1/4 cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1 cup grated cheddar cheese

Steps:

  • Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That's the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine. In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined. Heat a waffle iron and grease if necessary. Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool. Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).

MASHED POTATO CHEDDAR CHIVE WAFFLES



MASHED POTATO CHEDDAR CHIVE WAFFLES image

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1/4 cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1 cup grated cheddar cheese

Steps:

  • Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That's the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine. In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined. Heat a waffle iron and grease if necessary. Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool. Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).

MASHED POTATO WAFFLES



Mashed Potato Waffles image

Provided by Moira Hodgson

Categories     quick, side dish

Time 30m

Yield About 6 6 1/2-inch round waffles

Number Of Ingredients 8

2 russet potatoes (total weight about 1 1/4 pounds)
1/4 cup extra-virgin olive oil
1 small onion, peeled and finely chopped
2/3 cup milk
Salt and freshly ground pepper to taste
2 large eggs
1 cup all-purpose flour
2 teaspoons double-acting baking powder

Steps:

  • Peel and wash potatoes. Cut into small, even pieces and put them in large pot of cold, well-salted water; bring to boil. Lower heat and cook until you can pierce potatoes easily with fork. Drain and reserve about half a cup of potato water. Transfer potatoes to large mixing bowl.
  • Heat olive oil in small skillet over low heat and saute the chopped onion just until it softens a bit. Pour the oil and onions over the potatoes, then add the milk to the still-warm skillet -- just to take the chill off it. Pour the milk over the potatoes.
  • Mash potatoes with oil and milk. Add a fourth cup of warm potato water, reserving the rest, and continue to mash until the mixture is smooth and looser than mashed potatoes you'd serve as a side dish. If it seems stiff, add more potato water, little by little, until you reach the desired consistency. Taste and season liberally with salt and pepper.
  • Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
  • Finish the batter by beating the eggs into the potatoes. Whisk together the flour and baking powder and fold them into the potatoes with a rubber spatula.
  • Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
  • Spoon out a half cup of batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron. Smooth the batter evenly almost to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until brown and crisp. Serve the waffles immediately or keep them, in a single layer, on the rack in the oven while you make the rest of the batch. Top with basil or rosemary olive oil or butter.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams

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